Jang Ho-jun's Ginger Pork Grill

Name: Jang Ho-jun's Ginger Pork Grill
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: pork (thinly sliced) 200g~250g; cabbage 1/4 head; onion 1/2; ginger 1 knob; green onion 1/4 stalk; soy sauce 3 tbsp; cheongju 3 tbsp; mirin 3 tbsp; water 3 tbsp; sugar 1.5 tbsp; starch powder as needed

A quick and easy Japanese-style home-cooked pork grill where the subtle aroma of ginger harmonizes with a sweet and savory sauce.

🙋 Recommended for

⭐ Those who want to whip up a different and delicious meat dish quickly
⭐ Fans of Japanese cuisine that combines sweet-savory flavors with the aroma of ginger

15 min Difficulty Easy Meat & mains

Main ingredients 🥩

porkcabbageoniongingergreen onionsoy saucecheongju (rice wine)mirinstarch powder

Tags 🏷️

meat dish rice thief beer snack

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

pork (thinly sliced) 200g~250g
cabbage 1/4 head
onion 1/2
ginger 1 knob
green onion 1/4 stalk
soy sauce 3 tbsp
cheongju 3 tbsp
mirin 3 tbsp
water 3 tbsp
sugar 1.5 tbsp
starch powder as needed

Recipe 🍳

Thinly shred the cabbage and soak in cold water temporarily for crispness, then drain thoroughly.
Cut the pork into bite-sized pieces and slice the onion a little thickly for texture.
Peel the ginger and cut into thin strips or mince; finely mince the green onion for garnish.
In a bowl, mix soy sauce, cheongju, mirin, water, and sugar in a volume ratio of 1:1:1:1:0.5 to make the seasoning sauce.
Heat a pan, first sear the pork until golden brown, then remove the pork, leaving the fat in the pan.
Using the remaining pork fat, stir-fry the sliced onion and ginger until the vegetables become translucent.
Add the seared pork and the prepared seasoning sauce; cook down until the sauce is absorbed and glossy.
When the sauce is reduced, just before turning off the heat, sprinkle a small amount of starch powder and toss to thicken the sauce so it coats the pork.
Place a generous bed of shredded cabbage on a plate, top with the pork, and sprinkle with minced green onion as garnish.

Shred cabbage, soak in cold water; prepare vegetables and meat.
Combine soy sauce, cheongju, mirin, water, and sugar to make the sauce.
Sear the pork until golden, set aside; stir-fry onion and ginger in the pork fat.
Add the pork and sauce, cook down until reduced and glossy, thicken with starch powder, and serve over shredded cabbage.

Cooking tips 💡

For maximum crunch, soak the shredded cabbage in cold or ice water right after slicing, then spin dry in a salad spinner.
The soy sauce seasoning should be slightly salty; it will balance perfectly when eaten with rice or cabbage.
At the end, sprinkle dry starch powder (not mixed with water) thinly; it clings to the meat creating a glossy, more delicious coating.

Shop ingredients on Coupang(Ad)

pork cabbage onion ginger green onion soy sauce cheongju (rice wine)mirin starch powder

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